Prep Time15 minutes
Cook Time20 minutes
Prepare Spicy Mexican Style Riced Veggie Blends as directed on pack. Pour into a medium bowl; add black beans and mix to combine.
Cook eggs, either sunny side up or over easy.
Wrap corn tortillas in a damp paper towel and microwave for 30 seconds to soften, or place over a gas burner on stove and lightly blacken edges while heating through.
Place a corn tortilla on a plate; top 1 Tbsp. enchilada sauce followed by 1/3 cup Veggie Blends mixture and top with an egg. Garnish with additional enchilada sauce, a sprinkle of cheese and pico de gallo.